Growing up, my babcia (grandmother in polish) used to always make this traditional Eastern European cucumber and dill salad. Like most Euro dishes, it was not dairy-free. Since being dairy-free for a few decades now, I decided to make a delicious dairy-free version to satisfy my cravings and childhood memories.
This dish takes less than 10 minutes to make and lasts approximately 3 days in the fridge. The more it marinates the better it tastes. I love having this cucumber as a side dish to heavier or spicy meals since it’s very refreshing and cooling.
What you will need:
2 Large English Cucumbers
1/2 Cup Vegan Mayo (I used Farm Boy brand vegan mayo)
1/2-1 Cup Fresh Dill
1 TBSP Dijon mustard (optional)
2 TBSP Maple Syrup or granulated sugar
2 TBSP Apple Cider Vinegar or Rice Vinegar
1/4 TSP Salt and pepper to taste
Instructions:
1. Peel skin off 2 cucumbers and thinly slice them
2. Let cucumbers sit in a strainer over the sink to let excess water drip out while you make the dressing
3. Finely chop desired amount of dill weed
4. Mix wet ingredients together and lightly blend with hand blender until smooth
5. Mix cucumber, dill and dressing together in a large bowl and let sit in the fridge for 2-5 hours before eating. It will even take better the next day!
xoxo JMH
